Homestyle Tomato Hot Pot Base (Northern China)

家常番茄火锅底料（北方版）

Homestyle Tomato Hot Pot Base (Northern China) — Home-styleBeijing home cooking.

Ingredients

• Canned whole plum tomatoes (San Marzano preferred)
• Yellow soybean paste (doujiang)
• Garlic, minced
• Cooking wine
• Sugar

Instructions

1. Drain canned tomatoes, reserving liquid. Crush tomatoes by hand into coarse pulp. Set aside. (Tomatoes break into chunky, juicy pieces — not smooth puree)
2. Heat 15 ml neutral oil in wide pot over medium heat. Add minced garlic and stir 30 seconds until fragrant. (Garlic softens and turns translucent at edges)
3. Add yellow soybean paste and cook 2 minutes, stirring constantly, until paste darkens slightly and oil begins to separate. (Paste thickens, turns deeper amber, and glistens)
4. Add crushed tomatoes and reserved liquid. Bring to gentle simmer, then reduce heat to low. Cook uncovered 15 minutes, stirring occasionally. (Mixture reduces slightly, surface shimmers with red oil)
5. Stir in sugar and cooking wine. Simmer 2 more minutes. Taste and adjust — it should be rich, tangy, and deeply savory, not sweet. (Broth deepens to vibrant rust-red)